| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Cklive06 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
lb |
Large shrimp; shelled, deveined |
|
|
Salt; to taste |
|
|
Fresgly-ground black pepper; to taste |
| 1 |
tb |
Minced fresh ginger root |
| 2 |
|
Whole Scallions; trimmed, sliced |
| 2 |
|
Garlic cloves; minced |
| 3 |
c |
Broccoli florets |
| 1 |
cn |
Baby corn; drained |
|
|
(cut each ear of corn in half if too long) |
| 3 |
tb |
Chicken stock or broth -; (to 4 tbspns) |
| 1 |
tb |
Rice wine or dry sherry -; (to 2 tbspns) |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Oriental sesame oil |
INSTRUCTIONS
In a wok or large skillet, heat 1 tablespoon of the oil until hot. Add
shrimp and salt and pepper to taste and stir-fry over moderately-high heat
for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add
remaining oil to wok. When hot, add ginger root, scallions, and garlic and
stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute.
Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and
steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until
heated through. Swirl in sesame oil and transfer to heated serving dish.
This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-D186 broadcast 04-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-27-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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